• 1 cup Arborio Rice
  • 6 oz Italian Sausage, Grilled and Sliced
  • 6 oz Medium Shrimp (cooked and peeled)
  • 1 Can Marconi Chick Peas (Drained)
  • 8 oz Marconi Giardiniera (Hot or Mild)
  • 3 TableSpoons Marconi Italian Seasoning
  • 1/4 Ricotta Cheese
  • 1/4 Cup Heavy Cream
  • 1 Tablespoon Butter
  • 10 Cups Chicken or Vegetable Broth (diluted to taste)

What to Do:

  • In a medium Frying Pan. Drain some Giardiniera Oil, and sautee cooked Shrimp with Italian Seasoning.
  • Cook Italian Sausage to taste.
  • Set protein aside.
  • Melt butter over medium heat along with some additional Giardiniera Oil.
  • Add Rice and brown for one minute.
  • Reduce heat slightly, and add in 1/2 Cup Stock. Stir over a simmer until all the stock is absorbed.
  • Repeat this step until the desired texture of Risotto is achieved. Stir in Heavy Cream and Ricotta Cheese for an additional Creamy Texture.
  • Stir in Chickpeas while still on medium heat. Stir for 1-2 minutes so Chick Peas can soften.
  • Reduce heat to low, and stir in Sausage, Shrimp, and Giardiniera.
  • Fold all ingredients so well incorporated.
  • Serve over Brioche or Garlic bread and garnish with desired Cheese and Seasoning.

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